Ligurian Focaccia

•  

Taken from Salt Fat Acid Heat

For the dough:

• 2½ cups (600 grams) lukewarm water
• ½ teaspoon active dry yeast
• 2½ teaspoons (15 grams) honey
• 5 1/3 cups (800 grams) all-purpose flour
• 2 tablespoons (18 grams) Diamond Crystal Kosher salt or 1 tablespoon fine sea salt
• ¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing
• Flaky salt for finishing

For the brine:

• 1½ teaspoons (5 grams) Diamond Crystal Kosher Salt
• ⅓ cup (80 grams) lukewarm water

In a medium bowl, stir together water, yeast, and honey to dissolve. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula  until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.

Spread 2 to 3 tablespoons oil evenly onto a 18-by-13 inch (46-by-33 cm) rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.  The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.

Dimple the dough by pressing the pads of your first three fingers in at an angle.  Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples.  Proof focaccia for 45 minutes until the dough is light and bubbly.

Thirty minutes into this final proof, adjust rack to center position and preheat oven to 450°F (235°C). If you have a baking stone, place it on rack.  Otherwise, invert another sturdy baking sheet and place on rack. Allow to preheat with the oven until very hot, before proceeding with baking.

Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula.  To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.

Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely.

Serve warm or at room temperature.  

To store, wrap in parchment and then keep in an airtight bag or container to preserve texture. Gently toast or reheat any leftover focaccia before serving. Alternatively, wrap tightly to freeze, then defrost and reheat before serving.

MXF

My Notes: This was good! The brine gives it an overall saltiness that is enjoyable. Nice crust, nice chew. I tried it as a sandwich, but honestly I think it's best just on its own. My own photo.

Charred Eggplant and Walnut Pesto Pasta Salad

 From Smitten Kitchen

Servings: 3 to 4 as a light meal; double it for a party 
Time: 30 minutes

Ingredients 

• Salt
• 1/2 pound pasta (I used Setaro’s organietti, but other radiatore shapes are great here)
Additional olive oil
• 1 medium eggplant (1 pound)
• Freshly ground black pepper
• Additional sherry or red wine vinegar
• 2 ounces ricotta salata, crumbled
• 2 tablespoons chopped flat-leaf parsley or basil

Dressing

• 3/4 cup (2 3/4 ounces) walnuts, toasted and cooled first for best flavor
• 3 tablespoons grated Parmesan cheese
• 1 small garlic clove, peeled
• 2 sprigs of thyme, cleaned
• Salt
• 2 teaspoons sherry vinegar, plus more at end
• 1/4 cup olive oil, plus more at end
• 2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work)
• Freshly ground black pepper and/or red pepper flakes

Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain.

Prepare eggplant: Trim eggplant and slice into 1/2-inch coins. Brush both sides with olive oil and sprinkle with salt and freshly ground black pepper. Heat grill to medium-high. Arrange eggplant in one layer and cook until charred underneath, about 8 minutes. (If it’s sticking to the grill, it wants to cook longer.) Flip pieces over and cook until charred on second side, about 5 to 8 minutes more. Set aside to cool slightly then chop into chunks.

No grill? Heat oven to 425. Trim eggplant and slice into 1/2-inch coins. Coat a baking sheet generously with olive oil, arrange eggplant on top and sprinkle with salt and pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release easily; if they don’t want to, cook them a few minutes longer. Flip each piece, sprinkle again with salt and pepper, and roast on the second side for 10 to 12 minutes, or until charred underneath again.

Make dressing: In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and freshly ground black pepper and/or red pepper flakes. Stir in oil and tomatoes, then whisk in vinegar to taste.
Assemble salad: Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (I used about 1 tablespoon extra oil and 2 tablespoons extra vinegar in total). Chop eggplant into chunks, add to bowl and toss again. Adjust seasonings to taste, then stir in cheese and herbs.

My Notes: I really like this and I like the flexibility of this. Ricotta or mozzarella or a harder cheese. Sun-dried tomatoes or artichokes or roasted red peppers. Maybe an anchovy? Maybe some salami? MXF

Pizza Beans

Adapted from Smitten Kitchen
 
Servings: 8
Time: 45 minutes Source: Smitten Kitchen

•     3 sausages, casings removed
•     2 tablespoons (30 ml) olive oil
•     1 large onion, chopped
•     2 celery stalks, diced
•     1 large or 2 regular carrots, diced
•     Salt and freshly ground black pepper or red pepper flakes
•     2 large garlic cloves, minced
•     1/4 cup (60 ml) dry white or red wine (optional)
•     4 ounces (115 grams) curly kale leaves, chopped or torn
•     2 1/4 cups (550 grams) crushed tomatoes or favorite jarred sauce
•     1 pound (455 grams) cooked firm-tender giant white beans
•     Up to 3/4 cup (175 ml) vegetable broth
•     1/2 pound (225 grams) mozzarella, coarsely grated
•     1/3 cup (35 grams) grated Parmesan

Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.

Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.

If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.

Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler.

My Notes: I can't believe how good these were. I added Johnsonville brats--cooked them first and then cooked the veg in the sausage fat. I also used jarred tomato sauce instead of canned tomatoes (RAO's Homemade). Also I couldn't find gigante beans at the store so I just used great northerns. This was seriously tasty and relatively healthy. Lots of fiber and veg. Leftovers were just as good. MXF

Potato Pizza

Martha Stewart Living

Yield: makes 2

•     8 ounces fingerling potatoes (8 to 12)
•     2 lemons, juiced
•     Coarse salt
•     1/3 cup extra-virgin olive oil, divided
•     1 pound cipollini onions, halved and sliced lengthwise (about 4 cups)
•     1 tablespoon coarsely chopped fresh rosemary leaves
•     1 pound store-bought pizza dough, thawed if frozen, or your favorite homemade dough
•     All-purpose flour, for rolling
•     Coarse yellow cornmeal, for pizza peel
•     4 ounces soft plain goat cheese, divided
•     Flaky sea salt, such as Maldon

Prep: 1 hour 10 mins / total time: 2 hours 35 mins

Slice potatoes very thin with a mandoline, and place in a bowl. Pour lemon juice over potatoes, and add a pinch of coarse salt. Let sit at least 1 hour 30 minutes.

Heat a large skillet over medium heat, and add 1 tablespoon oil. Add onions, and stir to coat. Reduce heat to low, and cook 10 minutes. Season onions with coarse salt, and cook, stirring frequently, until rich brown in color, 45 minutes to 1 hour (add a little water to skillet if onions begin to stick). Remove from heat, and let cool.

Heat remaining oil and the rosemary in a small saucepan over low heat 15 minutes (do not let boil). Let cool, then pour through a fine sieve into a bowl.

Meanwhile, place a pizza stone on middle rack of oven, and preheat oven to 500 degrees, at least 30 minutes. Divide dough into 2 pieces, and form each into a ball. Loosely cover with a kitchen towel or plastic wrap, and let stand 15 minutes. Roll each ball of dough into a 12-inch round or an oval about 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin (or stretch it with your hands). Lightly dust a wooden pizza peel with cornmeal, and place 1 round of dough on peel. Generously brush dough with rosemary oil. Place half the onions on dough, leaving a 1/2-inch border. Drain potatoes, discarding lemon juice, and cover onions with half the potatoes. Crumble half the goat cheese over potatoes.

Slide pizza from peel to pizza stone, and bake until crust is golden brown and potatoes are cooked, 10 to 12 minutes. Transfer pizza to a cutting board, and sprinkle with sea salt. Repeat with second pizza.

Tube-shaped Pasta with Wild Mushrooms

From Saveur

SERVES 6

• 8 tbsp. extra-virgin olive oil
•  2 medium cloves garlic, crushed, peeled, and finely minced
•  ½ medium vidalia or other sweet onion, peeled and finely chopped
•  Sea salt and freshly ground black pepper
•  2 lbs. assorted fresh wild mushrooms, such as chanterelles and porcini, washed, trimmed, and cut into large pieces
•  ¼ cup fino sherry
•  Leaves of 6 sprigs parsley, coarsely chopped
•  1 lb. quality tube-shaped pasta, such as Rustichella d'Abruzzo rigatoncini
•  3 oz. freshly grated parmigiano-reggiano

Bring a large pot of water to a boil over high heat. Meanwhile, heat a large skillet over medium heat until warm. Add 2 tbsp. of the oil, then add garlic and onions and cook, stirring occasionally, until onions are translucent, about 5 minutes. Season to taste with salt and pepper, transfer to a medium bowl, and set aside.

Return skillet to high heat. Add 2 tbsp. of the oil, then add half the mushrooms, and cook until moisture evaporates and mushrooms are lightly browned, 10–12 minutes. Transfer mushrooms to bowl with onions. Repeat process with 2 more tbsp. oil and remaining mushrooms. Return mushroom–onion mixture to skillet and stir well. Add sherry, scrape any browned bits stuck to bottom of skillet with a wooden spoon, and cook for 2 minutes. Add some water to skillet, if necessary, to make pan juices a little saucier. Add parsley, reduce heat to medium, and simmer for a few minutes. Adjust seasonings and keep warm over lowest heat.

Add a generous pinch of salt to pot of boiling water. Add pasta and cook, stirring often, until just cooked through, 12–13 minutes. Drain pasta, reserving 1 cup of the pasta water, and return pasta to pot. Add mushroom–onion mixture, three-quarters of the cheese, and remaining oil to pasta and toss well , moistening pasta with some of the reserved pasta water, if you like. Transfer pasta to a warm serving platter and sprinkle with remaining Parmigiano-Reggiano.

My Notes: Reviewer suggested adding a bit of cream.

Roma Eggs

Saveur

SERVES 4–6

• 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
• ⅓ cup olive oil
• 1 cup homemade or store-bought pesto
• 8 slices prosciutto
• 2 Roma tomatoes, cored and cut into ¼"-thick slices
• Kosher salt, to taste
• 2 tbsp. white wine vinegar
• 4 eggs
• ⅓ cup freshly grated Parmesan
• Freshly ground black pepper, to taste

Heat oven to 300°. Place bread cut side up on a rimmed baking sheet; brush with ¼ cup olive oil. Bake until lightly toasted, about 8 minutes. Remove from oven and spread cut sides with pesto.

Heat remaining oil in a 10" skillet over medium-high heat. Add prosciutto and fry, turning once, until crisp, about 2 minutes. Place prosciutto on bottom halves of bread. In same pan, add tomato slices and cook, turning once, until browned on both sides, about 4 minutes. Place tomatoes on top of prosciutto.

Bring a 10" skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 small dishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with parmesan and pepper. Serve with bread tops on the side.

My Notes: Delicious and simple. They need a little sharpness though--either arugula, lemon zest, or balsamic would work well.

MXF 

Tomato Sauce with Onion and Butter

Saveur (from Marcella Hazan)

Makes 3 cups

• 8 tbsp. unsalted butter, cubed
• ¼ tsp. sugar
• 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
• 1 medium yellow onion, peeled and quartered lengthwise
• Kosher salt and freshly ground black pepper, to taste

Bring butter, sugar, tomatoes, and onion, to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring occasionally, until flavors meld and sauce is slightly reduced, about 45 minutes. Discard onion, and season sauce with salt and pepper before serving.

Goudarooni

Saveur

SERVES 10–12

DOUGH::

• ½ tbsp. olive oil, plus more for greasing
• ½ tbsp. sugar
• 1 (¼-oz.) packet active dry yeast
• 4 cups "00" flour, preferably Caputo Pizzeria Flour, plus more for dusting
• 1 tbsp. kosher salt
• Fine semolina, for dusting

FILLING:

• 1½ lb. Yukon gold potatoes, peeled and thinly sliced
• ½ cup olive oil
• 1 tsp. granulated garlic
• Kosher salt and freshly ground black pepper, to taste
• 1 medium yellow onion, finely chopped
• 1½ lb. ground beef
• 1 (6-oz.) can tomato paste
• 1 tsp. dried basil
• ½ tsp. crushed red chile flakes
• ½ tsp. sugar
• 2 cups shredded mozzarella cheese
• 1 cup grated pecorino romano cheese

Make the dough: Make the dough: Combine oil, sugar, yeast, and 1¼ cups water heated to 115° in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Mix flour and salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, 8–10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature until doubled in size, 1–1½ hours.

Make the filling: Place a pizza stone in the oven; heat to 500°. Toss potatoes with ¼ cup oil, ½ tsp. granulated garlic, salt, and pepper on a baking sheet and spread into an even layer; bake until tender, 8–10 minutes. Heat remaining oil in a 10" skillet over medium heat. Add onion; cook until soft, about 8 minutes. Add beef, remaining garlic, salt, and pepper. Cook, stirring and breaking up meat, until browned, 8–10 minutes. Add tomato paste, basil, chile flakes, sugar, salt, pepper, and ½ cup water. Cook until sauce is slightly thick, 5–7 minutes; set aside.

On a lightly floured surface, roll dough into an 18" x 20" rectangle about ⅛" thick. Slide a large semolina-dusted pizza peel under half of rectangle lengthwise. Spread half each of the mozzarella and pecorino over the dough on peel, leaving a 1" border. Lay potato slices over cheeses, overlapping, and spoon meat sauce over the top. Sprinkle with remaining cheese. Fold other half dough up and over filling; press edges to seal and working from one end to the other, roll and crimp edges. Cut two slits in the top of the calzone and slide onto stone; bake until crust is puffed and charred in spots, 30–35 minutes.

French Bread Pizzas

The Pioneer Woman

Servings: 12 

◾6 whole Deli Rolls Or Crusty Italian Rolls
◾ Jarred Marinara Sauce Or Pizza Sauce
◾ Jarred Or Refrigerated Pesto
◾2 pounds Mozzarella Cheese, Grated
◾ Grated Parmesan Cheese To Taste
◾2 Tablespoons Butter
◾1 whole Onion, Sliced
◾1/2 pound Sausage (regular Breakfast Sausage Or Italian Sausage)
◾ Pepperoni Slices
◾ Canadian Bacon Slices
◾ Pineapple Chunks, Fresh Or Canned
◾ Roma Tomatoes, Sliced
◾ Sliced Black Olives
◾ Optional Ingredients: Goat Cheese, Sliced Bell Peppers, Various Cheeses, Pepperoncinis, Jalapeno
     Slices, Diced Red Onion, Any Other Pizza Topping You'd Like!

Prep Time: 30 Minutes / Cook Time: 12 Minutes

Preheat the oven to 375 degrees.

Slice rolls in half and lay them, cut side up, on a large baking sheet.

Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you'd like. Add whatever toppings you'd like on top of the cheese!
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.

Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.

Croxetti with Marinated Heirloom Tomatoes

Martha Stewart


Serves 8

5 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
2 pounds heirloom tomatoes, sliced into 1/2-inch wedges
3/4 cup torn fresh basil
3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large
2 teaspoons finely grated lemon zest, plus more for sprinkling
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 pound croxetti (savorypantry.com) or other flat pasta, such as maltagliati or pappardelle

Prep Time:  25 minutes / Total Time:  1 hour 5 minutes

Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.

Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.

Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.

Sausage, Chard and Lemon Lasagna

Martha Stewart

Serves 4

3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound sweet Italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles, preferably Barilla

Prep Time:  20 minutes / Total Time:  1 hour

Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.

Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.

Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.

Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

My Notes: So I liked this a lot but the lemon was odd. I liked the lemon flavor but do not want to eat a whole slice of it. I think You could scoop out the pulp and mix it with the ricotta and it would be much less abrasive. MXF

Sweet Potato, Balsamic Onion, and Soppressata Pizza

Food & Wine

SERVINGS: 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large white onion, thinly sliced
1 oregano sprig, plus 1 tablespoon leaves
1/4 cup plus 2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1 cup prepared mashed sweet potatoes
One 12-inch prebaked pizza crust
1 1/2 cups shredded mozzarella (7 ounces)
4 ounces thinly sliced soppressata, cut into thin ribbons

ACTIVE: 30 MIN TOTAL TIME: 45 MIN 

Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.

Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata. Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.

Spaghetti with Fresh Soppressata

Food & Wine

SERVINGS: 6

4 garlic cloves
1 1/3 cups dry white wine
1 pound sweet Italian sausage, casings removed
1 teaspoon ground fennel
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
Salt
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped basil
1/4 cup chopped flat-leaf parsley

ACTIVE: 30 MIN TOTAL TIME: 2 HRS Plus overnight marinating 

In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.

In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.

Make Ahead: The pasta sauce can be refrigerated for up to 4 days.

Pasta all-Amatriciana

Food & Wine

SERVINGS: 4 to 6

3 ounces thickly sliced guanciale or pancetta (see Note), cut into 1/2-inch strips
1 fresh red chile—stemmed, seeded and minced
1 bay leaf
1/2 cup dry white wine
One 28-ounce can whole tomatoes—tomatoes chopped, juices reserved
3/4 pound dried pasta, such as bucatini, spaghetti or rigatoni
Freshly ground pepper
Freshly grated Pecorino Romano cheese

ACTIVE: 30 MIN TOTAL TIME: 1 HR 

In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes. Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes. Discard the bay leaf.

Bring a large pot of salted water to a boil. Add the pasta and cook over high heat until just barely tender. Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes. Season with pepper. Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.

Make Ahead:
The spicy tomato sauce can be refrigerated overnight. Bring it just to a simmer before adding the pasta and finishing the dish. Notes Guanciale (pronounced gwan-CHAH-leh), or salted, air-cured pork jowls, comes from the Italian word meaning "cheek." If using pancetta in place of the guanciale called for in this recipe, cook it in 2 tablespoons of olive oil in Step 1 and season the finished sauce with salt.

Orecchiette with Marinated Eggplant, Burrata and Chiles

Food & Wine / Missy Robbins, A Voce

SERVINGS: 4

More ∨ 4 large Asian eggplants (1 1/2 pounds total), halved lengthwise
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
1/3 cup red wine vinegar
2 large garlic cloves, very thinly shaved (preferably on a Microplane slicer)
3 marjoram sprigs, plus 1 tablespoon marjoram leaves
1/2 teaspoon crushed red pepper
3/4 pound orecchiette
2 tablespoons freshly grated pecorino
1 tablespoon chopped flat-leaf parsley
1/2 pound burrata cheese, halved, creamy filling scooped out (reserve the firmer exterior for another use)
Coarsely grated zest of 1 lemon
2 oil-packed red chiles, seeded and cut into thin strips (or pickled cherry peppers)

ACTIVE: 30 MIN TOTAL TIME: 1 HR 30 MIN

Light a grill or preheat a grill pan. Brush the cut sides of the halved eggplants with olive oil and season with salt. Grill the eggplants cut side down over moderate heat until lightly charred, about 4 minutes. Turn and continue grilling until just browned and cooked through, about 2 minutes longer. Let cool. Dice the eggplants and transfer to a bowl. Pour the vinegar over the eggplant and toss well.

In a small saucepan, combine the 1/4 cup plus 1 tablespoon of olive oil with the garlic, marjoram sprigs, crushed red pepper and 2 teaspoons of kosher salt. Bring the oil to a simmer, then pour it over the eggplant and toss. Let stand for 1 hour. Discard the marjoram sprigs.

In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.

Add the eggplant to the pot and cook over moderate heat, stirring lightly, until hot, about 30 seconds. Add the orecchiette and the reserved cooking water and cook, tossing, for about 30 seconds. Remove the pot from the heat and stir in the pecorino and parsley.

Spoon the pasta into bowls. Dot the pasta with the creamy burrata filling. Garnish with the lemon zest, chile strips and marjoram leaves and serve.

Bolognese Sauce

Martha Stewart

Makes 6 cups

3 tablespoons unsalted butter
1 medium onion, finely chopped
1 to 2 celery stalks, finely chopped
1 to 2 carrots, finely chopped
1 1/2 pounds ground beef chuck (80 percent lean)
8 ounces ground pork
Coarse salt and freshly ground pepper
2 1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1 1/4 cups dry white wine
2 cups homemade or store-bought low-sodium chicken stock
1 can (28 ounces) peeled plum tomatoes with juice, pureed

Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.

Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.

Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1 1/2 to 2 hours. Season with pepper. Let cool slightly.

Fresh Vegetable Penne

Southern Living, 2005

Makes 6 servings

    2 pounds butternut squash peel, cut 1.5-in cube                
    Cooking spray                                                  
    1 tablespoon olive oil                                         
    3/4 teaspoon salt divided                                      
    1/2 teaspoon pepper divided                                    
    1 cup chop leeks (ab. 1 med.)                                  
    1/2 teaspoon minced garlic                                     
    1 1/2 cups veggie or chicken broth                             
    1/2 cup half and half                                          
    16 ounces uncooked penna rigate                                
    1/2 cup frozen baby peas (or fresh)                            
    1 teaspoon chop fresh sage                                     
    1/8-1/4 teaspoon red pepper flakes                             
    1/4 cup shredded Italian cheese xx blend                       
    GAR: sage                                                      

PREP: 25 MIN/BAKE 3O MIN/COOK: 25 MIN.

PLACE squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray.  Drizzle squash with 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.

BAKE at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.

HEAT remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and saute 5 minutes or until tender and lightly browned. Add garlic, and saute 1 minute. Remove from heat, and set aside.

PROCESS butternut squash, vegetable broth, and half-and-half in a food processor until smooth.

COOK pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon sail, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to cotal. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.

Cal 386 (11% from fat): Fat 4.8g (sat 1.3g, mono 1.7g, poly 0.3g); Protein 14g; CARB 73g; FIBER 6.1g; CHOL 3.3mg; IRON 3.6mg; ODIUM 1149mg; CALC 132mg

Balsamic Onion Stacks

Southern Living, 2005

Makes 4 servings

    1 sweet onion slices (3 onions)                                
    1/3 cup balsamic vinegar                                       
    1/4 cup olive oil                                              
    1 1/2 teaspoons paprika                                        
    1 teaspoon salt                                                
    1/2 teaspoon pepper                                            
    8 ounces mozzarella cheese cut 4-in rounds                     
    8 lg. fresh basil +M4 garnish                                  
    4 slices 1/2-in tomatoes (ab 2)                                

Prep: 15 min/Chill: 8 hrs/Grill: 7 min.

Arrange onion slices in a single layer in a 13- x 9-inch baking dish.

Stir together vinegar and next 4 ingredients. Pour over onion slices. Cover and chill 8 hours, turning once.

Remove onions from dressing with a slotted spatula, reserving dressing.

Grill onion slices, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or until crisp-tender and golden.

Layer half of grilled onion slices each with 1 cheese round, 2 basil leaves, and 1 tomato slice; top with remaining half of onion slices.

Grill onion stacks, covered with grill lid, over medium-high heat 3 minutes or until cheese melts. Serve onion stacks with reserved dressing. Garnish, if desired.

Fusili with Spinach, Ricotta and Golden Raisins

Real Simple, 2004

Makes 4 servings

    1/2 pound fusilli macaroni                                     
    1 tablespoon olive oil                                         
    10 ounces frozen leaf spinach thaw, drain, squeeze             
    2 scallion thin slice                                          
    1 cup golden raisins                                           
    1/4 cup fresh basil thin slice                                 
    1 teaspoon salt                                                
    1 teaspoon pepper                                              
    1 cup ricotta cheese                                           
    1 tablespoon balsamic vinegar                                  
    1/4 cup grated parmesan cheese                                 
    1/4 cup toasted pine nuts (opt)   
                          
hands-on time: 20 minutes/total time: 20 minutes  

Cook the pasta according to the label directions. Drain and return to pot. Add the olive oil. spinach, scallions, raisins, and basil and toss to combine. Season to taste with the salt and pepper.

In a medium bowl, combine the ricotta and balsamtc vinegar; stir.  Add to the pasta mixture and toss lightly.  Top with the Parrnesan and pine nuts (if desired).

Note: This is best served at room temperature. If you are serving it right away, try to let it rest for at least 10 minutes to let the flavors develop and meld. This pasta salad goes well with grilled chicken.

My Notes: Odd combo but it works. I added some crumbled sausage to it and it made a good meal. I forgot to add pine nuts...that would be a tasty addition.
 
MXF

Rosemary Apricot Spaghettini (Scovie Pasta)

Misc. Sources

Makes 4 servings

    12 ounces spaghetti or spahettini                              
    1/4 cup evoo                                                   
    4 cloves garlic thin slice                                     
    1/2 cup chicken broth                                          
    1 tablespoon chop fresh rosemary                               
    1/2 cup dried apricots sliced                                  
    1/2 cup dried chorizo sausages                                 
    Salt and pepper                                                
    1/2 cup chop fresh flat-leaf parsley                           

Bring large pot of salted water to boil.

When the water boils, add pasta and cook until just tender, about 8 minutes; drain.

Meanwhile, heat the oil over medium heat in a large skillet; add garlic.  Cook, swirling the pan until garlic is just golden.

Add the broth, rosemary, apricots and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper.  Toss with pasta, sprinkle with parsley, and serve immediately.

NUTRITION: 610 calories, 75g carb, 19g protein, 26g fat, 25mg cholesterol

MXF